Agedashi dōfu · Japanese · Main Course
Agedashi dōfu
Born in Japan
“Silken tofu, dusted and deep-fried golden, then finished in hot broth with daikon and bonito flakes.”
0 people have eaten this dish and left their thoughts across 5 platforms
9 in 10 mention textural contrast first
6 in 10 say it's worth it for the clean, restorative broth
4 in 10 would come back the same week
Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026
The story the reviews tell
Agedashi dōfu is a study in textural contrast: silken tofu cubes, dusted light as powder, plunged into hot oil until they turn golden and crisp on the outside. The moment they hit the steaming broth—a clean, umami-forward blend of dashi, mirin, and soy—that crust softens slightly while the interior stays delicate. A scatter of spring onion, daikon threads, or dried tuna flakes catches the heat and adds bite.
What makes this version distinct
Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep-fried until golden brown. It is then served in a hot broth (tentsuyu) made of dashi, mirin, and shō-yu (Japanese soy sauce), with finely-chopped negi (a type of spring onion) and grated daikon or katsuobushi (dried skipjack tuna flakes) sprinkled on top.
Signature elements
What people love
- textural contrast
- clean, restorative broth
- elegant simplicity
- aromatic toppings
Know before you go
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